Polish Rye Bread Recipe

Name: Polish Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (475 ml) buttermilk; 1/2 tsp (2 ml) baking soda; 1/4 cup (60 ml) butter; salt to taste; 1 tsp (5 ml) fennel seeds; 1 Tbsp (15 ml) caraway seeds; 2/3 cup (150 ml) molasses; 1/3 cup (80 ml) water; 1 envelope active dry yeast or 1 cake compressed yeast; 3 cups (700 ml) all-purpose flour, sifted; 3 cups (700 ml) rye flour; 1/4 cup (60 ml) melted butter; 1 tsp (5 ml) caraway seeds

Servings: persons

2 cups (475 ml) buttermilk
1/2 tsp (2 ml) baking soda
1/4 cup (60 ml) butter
salt to taste
1 tsp (5 ml) fennel seeds
1 Tbsp (15 ml) caraway seeds
2/3 cup (150 ml) molasses
1/3 cup (80 ml) water
1 envelope active dry yeast or 1 cake compressed yeast
3 cups (700 ml) all-purpose flour, sifted
3 cups (700 ml) rye flour
1/4 cup (60 ml) melted butter
1 tsp (5 ml) caraway seeds

1
Combine the buttermilk and baking soda.
2
Heat the next 6 ingredients in a saucepan.
3
Bring to a boil, then immediately remove from heat and allow to cool to lukewarm.
4
Dissolve the yeast in this lukewarm mixture and gradually sift the flours into this, mixing thoroughly all the time.
5
Place on a lightly floured board and knead until smooth.
6
Put dough in a greased bowl and allow to rise until doubled in bulk in a warm place (about 2 hours).
7
Punch down, knead again, and separate into 2 balls.
8
Place these on a lightly greased cookie sheet, brush with the melted butter, sprinkle with caraway seeds, and allow to rise again until doubled.
9
Preheat oven to 350 degrees (175 C.) and bake for about 45 minutes, or until crust is lightly browned and crisp.
10
Drizzle with butter again when removed from the oven.

1672

kcal

Calories

117

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups (475 ml) buttermilk, 1/2 tsp (2 ml) baking soda, 1/4 cup (60 ml) butter, salt to taste, and more.

Yes, Polish Rye Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Polish Rye Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions